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Sabor de soldedad in Baltimore, part i: galettes bretonnes via Rachel Khoo.
by
Elizabeth Schreiter
Calificación: 4.0
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%20It%E2%80%99s%20the%20first%20time%20he%E2%80%99s%20had%20to%20travel%20for%20work%20since%20we%20moved,%20so%20it%20was%20subsequently%20my%20first%20opportunity%20to%20have%20a%20few%20sessions%20of%20sabor%20de%20soledad.%20Over%20the%20years%20of%20cooking%20for%20myself%20I%E2%80%99ve%20tried%20to%20strike%20a%20balance%20between%20trying%20new%20things%20and%20indulging%20in%20dishes%20and%20ingredients%20that%20I%20like%20but%20Michael%20doesn%E2%80%99t.%20Cheese%20often%20plays%20a%20big%20part%E2%80%93but%20not%20always%E2%80%93and%20sometimes%20I%E2%80%99ll%20even%20content%20myself%20with%20a%20big%20salad.%3C/p%3E%3Cp%3EThis%20time%20around,%20I%20had%20some%20fun%20with%20French%20food,%20from%20making%20my%20first%20galettes%20to%20flambeeing%20shrimp%20for%20the%20first%20time%20on%20my%20own.%20I%E2%80%99m%20not%20sure%20what%20exactly%20sparked%20this%20sudden%20desire%20for%20French%20food%E2%80%93perhaps%20it%20was%20the%20abundance%20of%20crisp%20French%20roses%20and%20whites%20we%20enjoyed%20this%20summer%E2%80%93but%20I%20found%20myself%20flipping%20through%20both%20Rachel%20Khoo%E2%80%99s%20The%20Little%20Paris%20Kitchen%20and%20Mimi%20Thorisson%E2%80%99s%20A%20Kitchen%20in%20France%20with%20greater%20frequency,%20mentally%20noting%20dishes%20that%20I%20wanted%20to%20make%20as%20soon%20as%20possible.%3C/p%3E%3Cp%3EGalettes%20bretonnes%20with%20prosciutto,%20burrata,%20garlic,%20and%20thyme%3C/p%3E%3Cp%3EThe%20galettes%20were%20the%20real%20challenge%20for%20me,%20only%20because%20I%E2%80%99ve%20never%20made%20them%20before%20and%20so%20I%20knew%20that%20I%E2%80%99d%20probably%20mess%20up%20more%20than%20I%20would%20make%20successfully.%20I%20was%20using%20Rachel%E2%80%99s%20recipe,%20which%20is%20absurdly%20simple%E2%80%93just%20a%20mixture%20of%20buckwheat%20flour%20and%20salt%20and%20water,%20whisked%20until%20it%20reaches%20a%20cream-like%20consistency%20and%20then%20chilled%20for%20at%20least%20an%20hour%E2%80%93and%20she%20even%20mentions%20that%20usually%20the%20first%20crepe%20or%20galette%20never%20comes%20out%20very%20well.%20For%20me,%20it%20was%20the%20first%E2%80%A6then%20the%20fourth,%20then%20the%20sixth%20and%20seventh%E2%80%A6well,%20you%20get%20the%20idea.%20I%20was%20fortunate%20to%20make%20enough%20to%20eat,%20and%20they%20weren%E2%80%99t%20very%20pretty,%20but%20I%20knew%20I%20wanted%20to%20give%20them%20another%20try%20very%20soon.%20The%20opportunity%20came%20sooner%20than%20I%20thought%20because%20the%20day%20after%20Michael%20got%20back%20from%20Maine%20he%20had%20to%20go%20to%20DC%20and%20was%20meeting%20a%20close%20friend%20of%20ours%20for%20dinner%20there.%20In%20the%20future%20I%E2%80%99m%20going%20to%20have%20to%20figure%20out%20a%20way%20to%20join%20them%20since%20we%20do%20live%20so%20close,%20but%20in%20this%20instance%20I%20took%20it%20as%20a%20sign%20to%20try%20the%20galettes%20again%20because%20I%20still%20had%20enough%20ingredients%20left%20over%20to%20fill%20them.%3C/p%3E%3Cp%3EPractice%20really%20is%20the%20key%20to%20mastering%20them,%20because%20this%20time%20around%20I%20only%20messed%20up%20three.%20Progress!%20There%20are%20now%20a%20whole%20mess%20of%20them%20in%20the%20freezer%20that%20need%20to%20be%20warmed%20up%20gently,%20and%20after%20this%20second%20go-around%20I%20think%20I%E2%80%99m%20going%20to%20have%20them%20for%20dinner%20one%20weeknight%20when%20Michael%20gets%20home%20from%20the%20gym,%20albeit%20his%20will%20not%20be%20filled%20with%20creamy%20burrata%20cheese.%3C/p%3E%3Cp%3ESpeaking%20of%20burrata,%20the%20technical%20name%20of%20these%20are%20galettes%20bretonnes,%20and%20while%20they%20are%20commonly%20filled%20with%20ham%20and%20cheese,%20I%20doubt%20very%20much%20that%20it%E2%80%99s%20the%20cheese%20they%20have%20in%20mind.%20(Normally%20it%E2%80%99s%20comt%C3%A9%20or%20gruy%C3%A8re%20cheese%20and%20cooked%20ham%20from%20what%20I%20can%20tell.)%20Burrata%20is%20perhaps%20not%20an%20ideal%20cheese%20to%20use%20because%20it%E2%80%99s%20not%20a%20hard,%20grating%20cheese,%20but%20I%20put%20some%20pieces%20on%20paper%20towel%20to%20drain%20them%20just%20a%20bit,%20and%20with%20a%20little%20bit%20of%20care%20they%20didn%E2%80%99t%20make%20the%20galettes%20too%20soggy.%3C/p%3E%3Cp%3EGalettes%20bretonnes%20with%20burrata,%20prosciutto,%20garlic,%20and%20thyme%3C/p%3E%3Cp%3Eadapted%20from%20The%20Little%20Paris%20Kitchen%20by%20Rachel%20Khoo%3C/p%3E%3Cp%3EFor%20the%20galettes:%3C/p%3E%3Cp%3ETo%20make%20the%20galette%20batter,%20combine%20the%20flour%20and%20salt%20and%20then%20slowly%20add%20the%20water%20and%20whisk%20well%20to%20incorporate%20until%20the%20consistency%20is%20like%20cream.%20Place%20the%20batter%20in%20the%20fridge%20to%20rest%20for%20at%20least%20an%20hour%20to%20overnight,%20and%20then%20whisk%20it%20gently%20again%20before%20you%20start%20making%20them.%3C/p%3E%3Cp%3EBefore%20making%20the%20galettes,%20have%20all%20of%20your%20fillings%20ready%20to%20go:%20fry%20the%20garlic%20slices%20over%20medium%20heat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